Name: Easy 15-Minute Korean Scallion Pancake (Pajeon) Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Korean
Ingredients: 5 tbsp vegetable oil (or any neutral oil); 5 green onions; 1/4 cup all-purpose flour; 1/4 cup potato starch (or cornstarch); 1 tsp baking powder; 1/8 tsp salt; 1/2 tsp chicken bouillon powder (do not skip!); 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 cup very cold water; 2 tbsp regular soy sauce (or light soy sauce); 2 tbsp rice vinegar (or apple cider vinegar); 1 tsp toasted sesame oil; 1 tbsp green onion (finely chopped)

Jump to Recipe· 4.2 from 51 reviews

If you are craving a crispy, flavorful snack that’s quick to make and endlessly satisfying, this Easy 15-Minute Korean Scallion Pancake (Pajeon) Recipe is about to become your new go-to. With a batter studded with fresh green onions and a perfectly balanced savory dipping sauce, this dish is a brilliant mix of textures and bold flavors. Whether you’re whipping it up for a busy weeknight or to impress guests with minimal effort, this recipe delivers a delicious homemade touch without any fuss.

Ingredients You’ll Need

The image shows thirteen glass bowls arranged in a neat grid on a white marbled surface. The largest bowl on the left contains green onion stalks, sliced into pieces. Above and to the right are smaller bowls filled with various cooking ingredients: clear liquid water, light brown granulated sugar, golden yellow oil, light amber vinegar, finely chopped green onions, white cornstarch, white granulated salt, light beige garlic powder, pale yellow cooking wine, white all-purpose flour, white baking powder, and a small darker brown bowl with soy sauce. The bowls are evenly spaced, transparent, and showcase the colors and textures of each ingredient clearly. The photo is taken with an iphone --ar 4:5 --v 7

This Easy 15-Minute Korean Scallion Pancake (Pajeon) Recipe uses simple pantry staples and fresh green onions that come together beautifully to create crispy edges and tender interiors bursting with flavor. Each ingredient is carefully chosen to build layers of taste and texture, making the end result irresistible.

Vegetable oil: A neutral oil is best for frying to get that crispy golden crust without overpowering the flavors.

Green onions: The star ingredient that adds freshness, color, and a signature mild onion taste.
All-purpose flour: Provides structure to the batter for a pancake that holds together perfectly.
Potato starch (or cornstarch): Adds a light, crispy texture to the outside that makes every bite delightful.

Baking powder: Helps the pancake puff slightly for a tender interior.
Salt: Enhances all the other flavors without drawing too much attention.
Chicken bouillon powder: A secret boost of savory umami that cannot be skipped for authentic flavor.

Garlic powder: Adds a warm, aromatic depth to the batter.
Onion powder: Reinforces the oniony notes in a subtle but delicious way.
Very cold water: Ensures the batter stays light and crisp when cooked.

Soy sauce: Forms the base of the dipping sauce, rich and salty with a hint of sweetness.
Rice vinegar (or apple cider vinegar): Balances the dipping sauce with a gentle tang for contrast.
Toasted sesame oil: Adds a nutty aroma that makes the dipping sauce irresistible.

Finely chopped green onion: Freshness and a pop of green in the dipping sauce completes the taste experience.

How to Make Easy 15-Minute Korean Scallion Pancake (Pajeon) Recipe

A white plate holds a round, golden-brown pancake with green pieces visible inside, cut into several square pieces. One square piece is held by silver chopsticks above a small clear glass bowl filled with dark soy sauce mixed with chopped green onions, creating a contrast of colors. The pancake's surface is slightly crispy with charred marks, and the white marbled texture below adds brightness to the scene. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare the Green Onions

Start by washing the green onions and drying them thoroughly—this step is key to avoiding a soggy pancake. Trim off the roots, then slice each stalk vertically down the middle, followed by cutting into 2-inch pieces. These chunks will give the pancake its signature texture and vibrant green color, so don’t rush this step!

Step 2: Mix the Batter

In a large bowl, combine the chopped green onions with all the dry ingredients: flour, potato starch, baking powder, salt, chicken bouillon powder, garlic powder, and onion powder. Add very cold water and gently mix just until everything comes together. A little bit of lumpiness is okay—overmixing can make the batter tough instead of light and crispy.

Step 3: Heat the Pan and Oil

Use a 12-inch nonstick pan for even cooking. Heat half the vegetable oil over medium-high heat and swirl it around to coat the pan fully. Proper heating and coating of oil will ensure the pancake crisps beautifully and doesn’t stick during cooking.

Step 4: Cook the Pancake

Arrange the green onions from the batter first, spreading them evenly on the pan. Then pour the rest of the batter over to fill gaps and create an even layer. Reduce heat to medium and let it cook undisturbed until the bottom is golden and crispy, roughly 4 to 5 minutes. Flip the pancake carefully using a large spatula.

Step 5: Finish Cooking

After flipping, add the remaining oil around the pancake edges to continue crisping. Swirl the pan gently so the oil spreads underneath. Press down lightly with the spatula if you want an extra-crispy surface. Cook another 4 to 5 minutes until the other side also turns golden brown and the center remains slightly chewy—this perfect texture contrast is what makes the Easy 15-Minute Korean Scallion Pancake (Pajeon) Recipe so special.

Step 6: Slice and Prepare Dipping Sauce

Transfer your pancake to a cutting board and slice it into bite-sized pieces. Whip up a quick dipping sauce by mixing soy sauce, rice vinegar, toasted sesame oil, and finely chopped green onions in a small bowl. This savory, tangy sauce complements the crispy scallion pancake in the most amazing way.

How to Serve Easy 15-Minute Korean Scallion Pancake (Pajeon) Recipe

Garnishes

To add an extra layer of flair and flavor, sprinkle your pancake with toasted sesame seeds or thinly sliced red chili for a gentle heat kick. A few fresh herbs, like cilantro or chives, can also brighten up the plate and make it even more inviting.

Side Dishes

This pancake is fantastic when paired with classic Korean side dishes such as kimchi, pickled radishes, or a simple cucumber salad. These sides bring contrasting textures and flavors that make the meal balanced and tantalizing to the palate.

Creative Ways to Present

If you want to impress at your next gathering, try stacking smaller pancakes with layers of dipping sauce in between or serving them as savory finger foods on wooden skewers for a fun twist. Even crumbling some over a bowl of noodles or rice can add exciting texture and flavor.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, simply let the pancake cool completely before wrapping it tightly in plastic wrap or storing in an airtight container. It will keep fresh in the refrigerator for up to two days without losing too much of its crispiness.

Freezing

You can freeze individual pancake slices by placing them on a baking sheet lined with parchment paper and flash freezing them for an hour or two. Then transfer to a freezer-safe bag or container. Frozen pancakes stay good for up to one month and are perfect for making convenient snacks later.

Reheating

The best way to bring back the delicious crunch of your pajeon is by reheating it in a nonstick pan over medium heat with a tiny splash of oil. Avoid microwaving if possible, as it can make the pancake soggy and less enjoyable. A quick pan reheat only takes a few minutes and restores that golden crisp perfectly.

FAQs

Can I use regular cornstarch instead of potato starch?

Absolutely! Cornstarch is a great substitute and will also help achieve the crispy texture you want. Potato starch tends to give a slightly lighter crisp, but both work wonderfully in this recipe.

What if I don’t have chicken bouillon powder?

This ingredient is key for authentic and savory flavor depth, but if you need to skip it, you can try using a little soy sauce in the batter or a pinch of mushroom bouillon as a vegetarian alternative.

Can I add other vegetables or protein to the pancake?

Yes! Feel free to experiment by adding thinly sliced carrots, zucchini, or even small shrimp to the batter. Just keep the pieces thin and uniform for even cooking and the best texture.

Is this pancake gluten-free?

With the recipe as written, it is not gluten-free due to the all-purpose flour. For a gluten-free version, substitute the flour with a gluten-free all-purpose blend or rice flour, and ensure other ingredients like soy sauce are gluten-free certified.

What oil is best for frying pajeon?

Neutral oils with high smoke points like vegetable oil, canola oil, or grapeseed oil work best. They allow the pancake to fry up crispy and golden without imparting extra flavor. Avoid strong-flavored oils like olive oil.

Final Thoughts

There is something truly comforting about making and sharing this Easy 15-Minute Korean Scallion Pancake (Pajeon) Recipe. It’s quick, simple, and yields a beautiful homemade dish that will have everyone asking for seconds. Whether you’re new to Korean cooking or a devoted fan, this pancake is an unbeatable way to bring a little joy and savory satisfaction to your table. Give it a try soon—you won’t regret it!